Sorry for the recent silence, I was in Prague for a week over New Year and as usual had an absolute ball. Lots of food, drink and fun was had by all. I had the good fortune of spending one evening in a Czech restaurant called Blatnice (www.blatnice.com), one of the oldest restaurants in Prague. From the outside, even with the period between Christmas and New Year making it emptier than usual, it still had a very pleasant atmosphere, so we ventured inside. It did not disappoint. The one thing that Czechs know how to do it cook meat and vegetables in a way attractive to everyone from young to old. This restaurant excels in that, and their cabbage is no exception. I am a big believer in a balanced diet, and would in no way condone the eating of this vegetable alone, so don't forget to choose your meat and potatoes well, otherwise you'll be as anaemic as all those crazy vegans and other bunny-kissing nutcases!
Ingredients:
1 Savoy cabbage
A tablespoonful of caraway seeds
20cl white wine vinegar or table vinegar
Some sugar to taste
Some salt to taste
For the binding later:
50g butter
50g flour
Some milk
Instructions:
Take your cabbage and cut it into centimetre-wide strips no longer than 10 cm. Put them into a bowl and pour on the caraway seeds. Mix them up well then add the vinegar and some sugar and salt. Toss the ingredients really well and leave them aside for a while. Now is the time to make all the other things you wish to put with it. I made roast pork ribs with roast potatoes, as pork goes really well with this type of cabbage.
Put your cabbage and the excess vinegar into a high-sided pan with lid and put it on a low heat for up to half an hour.
Now you need to make roux. This is quite easy - it is half-way to making Béchamel sauce. Take your butter and put it in the high-sided pan that you have cleaned out and dried. Once it is melted, add the flour, stirring it in as much as possible until it turns into a proper consistency. Add a little milk to keep it slightly fluid and to stop it from burning. The idea is that it is not a sauce, but a coating.
Pour it onto your cabbage and toss it until it totally coats the vegetable.
Take your meat and potatoes out of the oven and serve them all on heated plates.
Ingredients:
1 Savoy cabbage
A tablespoonful of caraway seeds
20cl white wine vinegar or table vinegar
Some sugar to taste
Some salt to taste
For the binding later:
50g butter
50g flour
Some milk
Instructions:
Take your cabbage and cut it into centimetre-wide strips no longer than 10 cm. Put them into a bowl and pour on the caraway seeds. Mix them up well then add the vinegar and some sugar and salt. Toss the ingredients really well and leave them aside for a while. Now is the time to make all the other things you wish to put with it. I made roast pork ribs with roast potatoes, as pork goes really well with this type of cabbage.
Put your cabbage and the excess vinegar into a high-sided pan with lid and put it on a low heat for up to half an hour.
Now you need to make roux. This is quite easy - it is half-way to making Béchamel sauce. Take your butter and put it in the high-sided pan that you have cleaned out and dried. Once it is melted, add the flour, stirring it in as much as possible until it turns into a proper consistency. Add a little milk to keep it slightly fluid and to stop it from burning. The idea is that it is not a sauce, but a coating.
Pour it onto your cabbage and toss it until it totally coats the vegetable.
Take your meat and potatoes out of the oven and serve them all on heated plates.
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